Pork, Orange & Fennel Salad

Ingredients:

• 2 tbsp. red wine vinegar
• 2 tsp. extra-virgin olive oil
• 2 tsp. water
• 3/4 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. freshly ground black pepper
• 4 cups lightly packed thickly sliced escarole
• 2 oranges, peeled & segmented
• 1 small fennel bulb, very thinly sliced
• 1/2 small red onion, thinly sliced
• 8 pitted Kalamata olives, halved
• 3/4 lb. roasted pork loin, trimmed and thinly sliced

Makes 4 Servings (2 cups salad & 1/2 cup pork per serving)

1. To make dressing, whisk together vinegar, oil, water, salt, oregano, and pepper in a small bowl; set aside.
2. Combine escarole, oranges, fennel, onion, and olives in a large bowl. Drizzle dressing over and gently toss until coated evenly. Divide salad evenly among 4 plates and top evenly with pork.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a refreshing salad that is both colorful and delicious. Don't be intimidated by the oranges or onions in this salad. The oranges add color and make the salad succulent and juicy. The dressing is simple, easy and delicious. The best thing about this salad is that the dressing is homemade and you know what is in it. You can make this salad any night of the week and everyone will be satisfied. Don't forget to season the pork with salt, pepper and garlic for flavor.



White Bean & Escarole Soup with Shaved Parmesan

Ingredients:

• 4 tsp. extra-virgin olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, thinly sliced
• 1/2 tsp. dried rosemary
• 1 (15.5 oz.) can white beans, drained & rinsed
• 1 (14.5 oz.) diced-fire-roasted tomatoes, with juice
• 1 3/4 cups lower-sodium chicken broth
• 1/2 tsp. salt
• 3 cups shredded escarole (5 oz.)
• 2 oz. Parmesan cheese, peeled into shards with a vegetable peeler

Makes 4 (1 1/2 cups) Servings

1. In a large saucepan, heat oil over low heat. Add the onion, garlic, rosemary, and 1/3 cup water. Cook, stirring frequently, until the onion is tender, about 7 minutes.
2. Add the beans, tomatoes, and their juice, broth, and salt. Bring to a boil. Reduce the heat and simmer 5 minutes longer for the flavors to blend.
3. Add the escarole and cook until welted and tender, about 5 minutes.
4. Ladle the soup into 4 bowls, sprinkle evenly with shaved Parmesan, and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This colorful soup is a great way to kick-start your diet or healthy lifestyle. This soup represents Italy in flavor and in color. This soup will quickly fill you up it's that delicious. I never liked vegetable soup as a kid but this soup made from scratch will change the way you think of vegetable soup. 

Tuxedo Meatball Soup with Escarole

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 5 cups reduced-sodium chicken broth
• 1 (28 oz.) can peeled tomatoes, broken up
• 1 cup small egg bow ties or small elbow macaroni
• 1 lb. ground skinless chicken breast
• 1/3 cup seasoned dry bread crumbs
• 1 large egg, lightly beaten
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 small bunch escarole, cleaned & chopped (about 8 cups)
• 1/4 cup coarsely chopped fresh basil
• 6 tbsp. shredded Parmesan cheese

Makes 6 Servings (1 1/2 cups soup with 1 tablespoon cheese per serving)

1. Heat the oil in a nonstick Dutch oven over medium heat. Add the onion and garlic, stirring frequently, until softened, about 5 minutes. Transfer half of the onion mixture to a medium bowl; set aside.
2. Add the broth, tomatoes, and pasta to the remaining onion mixture in the Dutch oven; bring to a boil. Reduce heat and simmer, uncovered, about 2 minutes.
3. Meanwhile, add the chicken, bread crumbs, egg, salt and pepper to the onion mixture in the bowl; mix well. Shape into 24 meatballs.
4. Add the meatballs to the simmering mixture in the Dutch oven; return to a boil. stirring occasionally. Reduce the heat and simmer, partially covered, until the meatballs and pasta are cooked through, about 10 minutes. Gently stir in the escarole and basil; return to a simmer and cook, partially covered, about 3 minutes. Serve with the cheese.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what I call elegant Italian comfort food.  The small bow-tie pasta give the soup its name and makes it easy to be special. You can use ground chicken, turkey, pork or veal for the meatballs and/or use kale or spinach in place of the escarole and the soup with be tasty. The colors of the soup represent Italy very well in this soup. Don't worry if it looks like a hot mess. This soup is so delicious it will become a favorite during winter.